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Fresh Cranberry Fig Jam - Made better and healthier at home!
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
As promised in my #BESTPANCAKES recipe last week, I’m sharing the ultimate side kick for any favourite breakfasts at home – homemade cranberry fig jam. Say goodbye to all those unnecessary sugar, additives and conservatives because, my friends, we are making our own jars 100% from fresh fruits and a few extra superfood to jack up the flavours and nutritional values. This version is spiked with cinnamon, orange, and star anis; thus a #perfectforfall goodie!
Course: Side Dish
Keyword: fresh fruit jam, healthyeating, homemade jam, jam, sides
Servings: 45 gram
Calories: 90 kcal
Author: H.P.
Yields 2 jars (approx. 450gr) - 10 servings
  • 10 fresh ripe fig approx. 350gr
  • 300 gr fresh cranberries OR 400gr frozen thawed
  • 2 pieces of orange peel
  • Juice of 1 ½-2 orange about 165-170ml
  • 75 ml nectar agave OR 50gr coconut sugar *
  • 2 cinnamon sticks
  • 2 star anis
  • 40 gr ~ 2 heaping tbsp chia seed (this is our natural binding/gelling agent)
  • 1 pinch of salt ~ ¼ tsp
  • OPTIONAL As fresh cranberry is on the tangy (sour) side, depending on your taste for sweetness, add more sugar/sweetener to your liking
  1. Wash fruits in cold water
  2. Cut off the tips of the fig, chop into small pieces
  3. Put all ingredients in a sauce pan, mix well
  4. Cook on medium heat until boil
  5. Simmer with closed lid for about 30 mins, smash with wooden spoon and stir occasionally
  6. Add more orange juice or sweetness to the texture and taste of liking
Storage & serve
  1. Store in clean jars (I’d recommend to boil them in water then dry)

  2. Keep refrigerated for up to a month or if frozen, up to 3 months

  3. • Serve on pancakes, waffles, bread or added to salad dressing (think roasted pumpkin, squash and such like)

Recipe Notes

(*) I’ve seen lots of recipes calling for honey. But I’ve learned by my bee-expert friends that above 40C, honey will lose all of its health benefits value becomes as good as sugar. Therefore, in baking, I’d always use maple syrup, agave if liquid sweetener is really necessary!